Roasted Chicken and Balsamic Bell Peppers served with Mascarpone Mashed Potatoes

 


Roasted Chicken and Balsamic Bell Peppers served with Mascarpone Mashed Potatoes
Adapted from Cooking Light

Makes enough for 4

Roasted Chicken and Balsamic Bell Peppers

Ingredients:

• 3/4 teaspoon salt, divided  
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 4 skinless, boneless chicken breasts
• 2 tablespoons extra virgin olive oil, divided
• Cooking spray
• 2 cups thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper
• 1/2 cup  chopped green onion
• 1 1/2 teaspoons chopped fresh rosemary
• 1 cup fat-free, low sodium chicken broth
• 1 tablespoon fat free balsamic dressing

Instructions:

1. Preheat oven to 450°
2. In a small bowl, mix 1/2 tsp salt, 1/4 tsp black pepper, garlic powder and oregano.
3. Brush chicken with 1 1/2 tsp oil and sprinkle spice mixture over chicken.
4. Add 1 1/2 tsp oil to a large skillet. Add chicken and cook 3 minutes or until browned.
5. Turn chicken over and cook for 1 minute.
6. Place chicken in a baking dish coated with cooking spray. Bake at 450° for 10 minutes or until cooked thoroughly. 
7. Heat remaining olive oil in a large skillet over medium-high heat.
8. Add bell peppers, green onions and rosemary. Sauté for 3 minutes.
9. Stir in broth, scrape pan to loosen browned parts on the skillet. Reduce heat and simmer for 5 minutes.
10. Increase heat to medium-high. Stir in balsamic dressing, 1/4 tsp salt and 1/4 tsp pepper. Cook 3 minutes, stirring frequently.
11. Serve bell peppers over chicken.

Mascarpone Mashed Potatoes

Ingredients:

• 1 1/2 lbs potatoes, diced
• 1/3 cup skim milk
• 3 tbs mascarpone cheese
• salt to taste
• parlsey

Instructions:

1. Put potatoes in a large boiler and cover with water. Bring to boil, reduce heat and simmer for 15 minutes or until soft. Drain water off and return to boiler.
2. Add milk, cheese and salt.
3. Mash to desired consistency.
4. Optional: sprinkle with parlsey